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Pulse Foods: Processing, Quality and Nutraceutical Applications

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Stock photo. Brand new: lowest price The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. See details. Buy It Now. Add to cart. Be the first to write a review About this product.

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About this product Product Information Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitaminssuggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes.

Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

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Jessica Fanzo. Currently million people are undernourished and million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise.

Food system-based approaches to addressing these problems that could enhance food availability and diet quality through local production and agricultural biodiversity often fall outside the traditional scope of nutrition, and have been under-researched. As a consequence, there remains insufficient evidence to support well-defined, scalable agricultural biodiversity interventions that can be linked to improvements in nutrition outcomes.

Similar ebooks. Brijesh K. Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes.

Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods.

Deanna J. This book brings together a collection of articles about performing focus groups with 7 to 11 year-old children. All of the contributions were written by members of a multidisciplinary project which took place in six study sites in Europe and investigated children's experiences with their asthma.

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The text can be used as a handbook for children's focus groups. It also presents an anthropological perspective to serve as a critical commentary on the processes which occur when focus groups are taken out of their native terrain and used in new social collectivities.

Jared Diamond. Lays a foundation for understanding human history. McNeill, New York Review of Books book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world.

Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, Guns, Germs, and Steel chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history.

Toyoki Kozai. Plant Factory: An Indoor Vertical Farming System for Efficient Quality Food Production provides information on a field that is helping to offset the threats that unusual weather and shortages of land and natural resources bring to the food supply. Provides full-scope insight on plant farm, from economics and planning to life-cycle assessmentPresents state-of-the-art plant farm science, written by global leaders in plant farm advancementsIncludes case-study examples to provide real-world insights.

Nutritional and Antinutritional Factors of Some Pulses Seed and Their Effects on Human Health